This vibrant, no-cook-required salad brings together tender rotini, crisp English cucumber, juicy cherry tomatoes, and briny Kalamata olives in one big, colorful bowl. Diced red bell pepper and thin ribbons of red onion add crunch and a little bite, while crumbled feta melts into every forkful for that classic salty, tangy finish. The dressing is where it really shines: a bright whisk of olive oil, red wine vinegar, oregano, garlic powder, and a touch of Dijon that clings to every noodle and vegetable. A short chill in the fridge lets all those Mediterranean flavors meld together before you scatter fresh parsley over the top. It's an easy make-ahead side or light main that fits naturally into a vegetarian spread, whether you're packing lunches or feeding a crowd at a summer cookout.
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Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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